Vegan comfort food heaven! Packed with veggies and surprisingly easy to make. The whole family will love them!
Meanwhile, heat a large frying pan over a medium heat and add the oil. Once hot, add the onion and mushrooms and fry for 8-10 minutes, until soft and translucent. Add the garlic and fry for a further minute or so.
Blitz the oats into a flour in a food processor. Add the mushroom mixture, baked black beans, dried oregano, tomato puree and miso paste. Season generously with salt and black pepper, and blitz again into a sticky dough.
Whilst the meatballs are in the oven, make the sauce. Heat the same large frying pan over a medium heat and add the oil. Once hot, add the onion to fry for 8-10 minutes, until soft and translucent. Add the garlic and paprika and fry for a further minute or so, just to soften. Add the passata and sugar along with 175ml water, swirling it in the passata jar first to rinse it out. Season well with salt and black pepper, then increase the heat and bring to a simmer. Reduce the heat slightly and cook for 25-30 minutes. Taste and adjust the seasoning then stir through most of the basil, saving some for serving.
Add the meatballs into the tomato sauce and simmer for a further 5 minutes. Serve with spaghetti, parmesan, or a vegan alternative, and the remaining basil.
Recipe courtesy of georgieeats.co.uk